BBQ Time

GRILLED BRINED CHICKEN WITH CILANTRO PESTO

Ingredients:

For the Chicken:

Skinless chicken quarter thighs 6-8

Low Sodium Soy Sauce – 1 cup

Honey – 1 cup

Curry Powder – ¼ cup

Minced Ginger – ¼ cup

Coriander Powder – 3 tbsp

Garlic Paste – 2 tbsp

Chili Powder – 1 tsp

Orange Zest – 2 tbsp

For Cilantro Pesto:

Green onions (chopped) – 2

Dry roasted unsalted peanuts – ¼ cup

Ginger chopped – 1 tbsp

Garlic – 1 clove

Fresh Cilantro – 1 ½ cups

Fresh Mint leaves – ½ cup

Canola oil – 1 ½ tsp

Asian Fish Sauce – ½ tsp

Red Pepper Flakes – ½ tsp

Toasted Sesame Oil – 2 tsp

Method:

For Chicken:

In a large pot, bring 2 cups of water to boil, remove from heat and add the soy sauce, honey, curry powder, ginger, coriander, garlic, chili and orange zest and stir. Let stand 5 minutes and then add 3 cups of ice-cold water. Submerge the chicken pieces in the liquid, cover and marinate in the fridge for 8 – 24 hours.

When ready to grill, take the chicken out of the marinade and dry with paper towels and keep at room temperature for 30 minutes. Heat the grill to medium high (400* F) and spray with a non-fat cooking spray. Grill on each side for 3-4 minutes to get a sear, then lower the heat, cover and continue grilling for 45 – 50 minutes (turning the pieces half-way through) till well done (the temperature inside the thickest part should be 180* F).

For Cilantro Pesto:

Combine the green onions, peanuts, ginger and garlic in a food processor and pulse until finely chopped. Add the cilantro and mint and pulse till chopped. Add the remaining ingredients except the sesame oil with 1 tsp of water and puree till smooth. Transfer to a bowl and top with the toasted sesame oil.

Serve the grilled chicken with the Pesto on top or on the side.

Nutritional Information:

Per serving : (1 piece):

300 calories

Fat 12 g, Carb 7 g, Protein 40 g.